This delightful Pesto Chicken and Vegetables recipe is a winner because it's all made in one pan! It's a healthy 30-minute meal that's perfect for quick weeknight dinners. Plus, it's super adaptable—you can use whatever veggies you have on hand. Let's get cooking!
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes
- ½ red onion, chopped
- Baby Broccoli (broccolini)
- ½ cup pesto
- ½ cup mozzarella cheese (optional)
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the chicken, veggies, and pesto until everything is well coated.
3. Transfer the mixture to a large sheet pan.
4. Bake for 15-20 minutes.
5. If you'd like, drizzle mozzarella cheese over the top during the last 5 minutes of baking.
6. Let it rest for a few minutes, then slice or dice the chicken.
Make-ahead and Storing Tips:
- You can prep the pesto chicken up to 1 day ahead of time and refrigerate it until ready to bake.
- Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Enjoy your flavorful, easy-to-make Pesto Chicken! 🌿🍗🥦
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